豬耳千層峰 (Pig Ear Layer Jelly)

對不起大家，真的很久沒寫食譜了，希望這個大家喜歡吧。

Sorry for not write any recipes for long time, hope this one you like it.

作者從小已經很喜歡這道前菜，一般只是酒家才有得吃，近年也越來越少酒家做了，有的也不便宜吧。然而在大馬，豬耳是很普通的食物，一般雜飯店也有，但沒有人做千層峰吧。作者很想食，唯有自己動手做；做法不難，只是要隔夜才可以成型。

I love this side dish very much, every time went to restaurant, I just order this, but nowadays really less and less restaurant will do it, and even got it, it’s not cheap then. However, here in Malaysia, pig ear is a very cheap dish, but no one do this side dish, so I tried to do it because I wanna eat it. This side dish is not hard to do , but need to time to freeze it.

豬耳 (Pig Ear) – 3隻 (3 pcs)

薑 (Ginger) – 6片 (6 pcs)

蔥 (Chives) – 2條 (2 sprigs)

鹵水汁 (Chinese Marinated Sauce) – 詳細在以下 (see below)

茴香籽 (Fennel seed) – 1湯匙 (1 tablespoon)

芫荽籽 (Coriander seed) – 1湯匙 (1 tablespoon)

桂皮 (Cinnamon) – 3片 (3 pcs)

花椒 (Sichuan Peppercorn) – 1湯匙 (1 tablespoon)

草果 (cardamom) – 2個 (2pcs)

黑胡椒 (Black Peppercorn) – 2茶匙 (2 teaspoons)

月桂葉 (bay leaves) – 4片 (4 pcs)

豉油 (Soy sauce) – 3湯匙 (3 tablespoons)

麻油 (sesame oil) – 1茶匙 (1 teaspoon)

老抽 (Dark soy sauce) – 2湯匙 (2 tablespoons)

玫瑰露 (Rose liqueur) – 1湯匙 (1 tablespoon)

冰糖 (Crystal sugar) – 3件 (3 pcs)

水 (water) – 1.5 Litre

Prepare a pot, put water, ginger, chives and pig ears, cook for 10 minutes

2. 用另一個鍋，煮個鹵水汁，把所有材料炒香，用放入湯袋內，鍋中加水、鹵水香料、豉油、麻油、老抽、玫瑰露及冰糖，滾開後，轉小火煮十分鐘

Prepare another pot, put all the marinated sauce ingredients in, cook until boiled

3. 加入汆水後的豬耳，中火煮1小時

Put the pig ears in and cook in small frame for one hour

4. 盛起豬耳，把豬耳切好大小，疊好後放入容器內額實，倒入剛剛的鹵水汁至蓋過豬耳

Take out he cooked pig ears, cut the right size for the container, then put it into the container in layer and pour in the marinated sauce over the pig ears.